CPG 351FCPG15L Manuel de l'utilisateur - Page 8

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User Manual

USER MANUAL

FILLING FRY TANK:

CAUTION:

Never light pilot or turn burners on with empty tank .

STEPS:

1 .

Fill fry tank approximately 3/4" below full line .

NOTE:

Frying compound will expand as it is heated . Heat fry compound to 375° F for 20 minutes, then check frying compound level .

Add or decrease amount of frying compound so as to ensure that it lines up with the full line .

2 .

When using solid frying compound, insert enough compound into fry tank so at least half or more of the

tank has frying compound . Then set the temperature to 200° F on dial and allow frying compound to liquefy .

Add if necessary to adjust compound level .

3 .

Filter frying compound frequently, daily .

4 .

Skim-out food particles frequently with a strainer/skimmer .

5 .

Add at least 15% (of fry tank capacity) of fresh frying compound daily without overloading tank . If 15% of

frying compound is not used daily, remove necessary frying compound to permit adding 15% of fresh

compound daily .

6 .

Do not overload fry baskets . This could result in longer recovery time, longer cook time, and compound

absorption into food product .

7 .

Prepare the food properly .

8 .

Keep salt out of frying compound . Do not salt foods with the basket above fryer .

9 .

Ensure quality thermostat operation by checking frying compound temperature with a reliable frying

thermometer . Temperature of compound should be comparable to thermostat setting .

10 .

Ensure that the fry tank and thermo-probes remain clean at all times .

THERMOSTAT CALIBRATION:

The fryer control on your CPG Fryer is factory calibrated to ensure optimal cooking performance . Provided

cooking results indicate the unit is not maintaining correct temperatures, consult an authorized service agency .

Cooking Performance Group

www.CookingPerformanceGroup.com

https://www.cookingperformancegroup.com/